1/2 package of lasagna noodles
1/2 kg of ricotta or Minas cheese grated
250 g of mozzarella sliced
For the sauce
1 medium onion finely chopped
2 cloves of garlic minced
2 tablespoons of olive oil
1/2 kg of ground beef
2 cans of pure tomato (natural tomatoes in chunks, juice)
180 g of tomato extract
2 cups of water
salt and black pepper to taste
1 tablespoon of parsley
1 sprig of rosemary
1/2 cup of grated Parmesan cheese
1/2 package of lasagna noodles
1/2 kg of ricotta or Minas cheese grated
250 g of mozzarella sliced
For the sauce
1 medium onion finely chopped
2 cloves of garlic minced
2 tablespoons of olive oil
1/2 kg of ground beef
2 cans of pure tomato (natural tomatoes in chunks, juice)
180 g of tomato extract
2 cups of water
salt and black pepper to taste
1 tablespoon of parsley
1 sprig of rosemary
1/2 cup of grated Parmesan cheese
Cook the noodle dough in boiling water, portion by portion, so it doesn't stick
As you cook, remove the noodles accordingly
Drain well
Arrange the lasagna noodles in a refractory form
Layer with macaroni, cover with ricotta, mozzarella, and sauce
Repeat the layers, finishing with the sauce
Sprinkle with Parmesan cheese and bake in a moderate oven (170°C) for about 40 minutes
For the sauce: sauté the onion and garlic lightly in olive oil
Add the ground beef and cook, stirring constantly, until it browns
Add the remaining ingredients and let it simmer slowly for about an hour, without covering the pan
Remove the rosemary sprig before using, Serve 6 portions.
